Search

A dairy product made from the curds of milk that have been separated from the whey. The curds form a firm substance that is aged to create added flavor.

A type of appetizer that consists of melted cheese often combined with other ingredients and served with crackers, potato chips, corn chips, pretzels, fruit, vegetables or other similar foods that are dipped into the cheese.

A cheese made from the whole milk of cows that may be creamy white or orange in color if the natural additive known as annatto has been added to create the traditional orange colored cheddar.

A type of cheese most often made from cow's milk that is French in origin and has a soft, creamy texture, a creamy white color, and a thin white rind that is edible.

A traditional farmhouse cheese that comes from the Piedmont area of northern Italy. Often hard to find, Castelmagno is a pressed curd cheese made from pasteurized and unpasteurized, milk of cow's, goats's or sheep that is partially skimmed.

A variety of English cheese that was, in years past, traditionally made only with the milk from Gloucester cows, which are now almost extinct.

A variety of cornmeal made from blue corn. A roasted version is known as “blue atole flour”. Blue cornmeal has more protein than other types of cornmeal and baked goods take on a purple coloration when it is used.

(Scientific Name: Lepista saeva) Also referred to as the Field Blewit or at times confused with the Wood Blewit, this variety of mushroom is readily identified by the blue to purplish-blue streaked coloring of its stem.

French goat's milk cheese made in the Poitou region, south of the Loire valley. Cured dried, this cheese is molded in a cylinder shape and allowed to age for a month or two as a thin white, rough rind becomes yellowed and blue with mold.

A variety of pear that has a crispy, less grainy textured flesh, which is covered by a bright red outer skin.

The French term translated as "with blue". The term references the skin color of a fish as it is boiled.

A type of crab with a hard, greenish-colored shell and blue legs that comes from the Atlantic and Gulf coasts of the United States and is prized for its delicious white meat.

A small plump variety of banana that is commonly used as a dessert or snacking banana. It has bluish-green skin that covers a sweet tasting creamy flesh.

A strong, well-known Mexican liquor distilled from the fermented juice of the blue agave plant, a member of the lily family, that is grown in designated regions of Mexico.

Pronounced so-tairn or soh-tehrn. An appellation that produces outstanding sweet wines that have become famous throughout the world.

1. The French word for "blue ribbon". It is generally used to describe any first rate chef or cook. 2.

A large, pale green colored Greek olive that is oval in shape and usually harvested when it is young.

A traditional snack food originating in Belgium, which is known as the "Belgian french fry." Known in France as the "pomme frite," it is commonly available fresh fried or as a crispy hard snack food available in shops and from street vendors in many western European locations.

A snack food made from corn and flour that is shaped and then baked or deep-fat fried resulting in a crispy chip, similar to a potato chip.

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.